Chiwda | Thin Poha Chiwda - Festive Treat

A famous Maharastrian snack, this is very common during festivities. A regular at our homes during other days which can be had as a tea time snack.

Its very tasty and slightly tangy too :-)


1/2 kg thin poha,

1 cup whole groundnuts,
1/2 cup fried gram (chutney dalia),
1/2 cup thin dry coconut slices,
1 tbsp fennel seeds,
1 tbsp sesame seeds,
1 tbsp poppy seeds,
1 tbsp coriander seeds,
8-10 green chillies,
15-20 curry leaves,
1 tsp asafoetida powder,
1 tsp turmeric powder,
1 tsp dry mango powder,
2 tsp granulated sugar,
1/2 cup groundnut oil,
Salt to taste

  1. Wash and pat dry green chillies and curry leaves. Cut green chillies into thin slices.
  2. Dry roast poha in a big kadai on low flame for 3-4 mins until it is crisp. Remove it on to a newspaper and spread it out. Allow it to cool. Alternatively you can keep it in sun for 2-3 hrs.
  3. Heat oil in a kadai. Add ground nuts and fry for 2-3 mins. Add the dry coconut slices and fry for another 2-3 mins. 
  4. Now add the dalia, coriander seeds, fennel seeds, poppy seeds, and sesame seeds. 
  5. Next add the green chillies and curry leaves. Turn off the heat. And set the pan aside. 
  6. Once a little cooled, add the turmeric powder and asafoetida powder. 
  7. Once completely cooled, mix the poha little by little until the white poha  completely takes the oil and turmeric color.
  8. Add the salt as per taste, sugar and dry mango powder. Mix well. 
  9. Allow it to cool completely and then store in an air tight container. 

Enjoy :-)

Post a Comment